Pollock, cod, black cod, wild salmon and many more are native to the rough coast of Alaska. Even though they come from the same region, the species differentiate in multiple ways. For example, they all live in different parts of the coast and require special equipment to be caught. They also differ in their nutritional value: cod has less than 1g of fat per 100g while salmon provides high omega-3 contents, resulting in unique taste. Cod is one of the most popular fish in the world and there is a good reason for that. With its mild taste, it is ideal for countless meals – there are no limits on how to prepare cod. Alaska pollock has tender meat and a mild taste, making it very popular with children and fish-skeptics. Consumers mostly encounter it in form of fish sticks or prepared fillets but with its fine, pure taste, it is one of the most versatile fish. Probably the most popular species is wild salmon – the five species of wild salmon are native to the clean seas of Alaska. The species differ not only in size and appearance, but also in aroma, flesh color and texture. Wild salmon from Alaska is a culinary all-rounder, but each species is particularly suitable for certain types of preparation.
Fish from Alaska is as versatile as the individual taste, opening up countless possibilities for recipes and preparation techniques. Despite the differences they have one thing in common: Consumers buy them frozen. When the fish is caught in Alaska it comes directly to the processing plant and is frozen within a few hours. In this state, it remains fresh, meaning the taste and all valuable ingredients are preserved. It results in the authentic taste of the wild, as if the fish has just been caught from the sea.